4 All Butter Croissants
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 421 kcal | 21% |
| Fat | 23.3 g | 33% |
| of which saturates | 15.2 g | 76% |
| Carbohydrate | 42.8 g | 16% |
| of which sugars | 5.5 g | 6% |
| Fibre | 1.9 g | — |
| Protein | 9.1 g | 18% |
| Salt | 0.69 g | 11% |
Open Food Facts, ODbL, record updated 17 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat flour, Butter (milk) (25%), Water, Sugar, Yeast, Wheat gluten, Dried whole milk, Salt, Egg, Flour treatment agent (ascorbic acid), may also contain soya and nuts.
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 2 January 2025 | £2.29 | Hartlepool |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
In its category
31% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Butter croissants” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Butter croissants”: 2.94 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.